Banana Oat Greek Yogurt Muffins
- Number of Servings: 12
Ingredients
1 Cup Plain Greek Yogurt2 ripe bananas2 eggs2 cups rolled oats1/4 cup brown sugar1 1/2 tsp baking powder1/2 tsp baking soda1/2 cup chocolate chips, mini or regular
preheat oven to 400
Add all dry ingredients together. Add all wet ingredients. Fold the wet ingredients into the dry. Spray muffin tins with cooking spray. Bake for 15-20 mins or until toothpick inserted into the middle comes out clean. Allow muffins to cool for 10 mins before removing from muffin tins. Store in air-tight container for up to a week or in the freezer for up to 3 months.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user KSANCHES.
Add all dry ingredients together. Add all wet ingredients. Fold the wet ingredients into the dry. Spray muffin tins with cooking spray. Bake for 15-20 mins or until toothpick inserted into the middle comes out clean. Allow muffins to cool for 10 mins before removing from muffin tins. Store in air-tight container for up to a week or in the freezer for up to 3 months.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user KSANCHES.
Nutritional Info Amount Per Serving
- Calories: 153.5
- Total Fat: 4.4 g
- Cholesterol: 31.8 mg
- Sodium: 135.4 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 1.9 g
- Protein: 4.8 g
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